List of fish sauces in Vietnam – Typical Vietnamese spices

Traveling across the S-shaped land, you’ll undoubtedly be amazed by the richness of fish sauces in Vietnam, each creating its own distinct taste for different regions. Let’s embark on a journey through the world of fish sauce with Cá Gỗ Vietnamese Restaurant, where we will dive into its unique flavors and the stories behind them.

I. Vietnamese Fish Sauce – A typical and indispensable spice in Vietnamese meals

With a coastline stretching 3,260 kilometers from Mong Cai to Nghe An, and continuing down to Ca Mau, along with a complex system of rivers, streams, lakes, and ponds, the lives of Vietnamese people have always been intertwined with fishing. From these resources and the life by the water, Vietnamese fish sauce was born, not only to preserve food but also to open up a world of rich flavors, deeply embedded in the nation’s identity.

In the past, when life was difficult and survival was a struggle, a simple bowl of rice accompanied by a small dish of fish sauce was enough to create a satisfying meal that nourished people through hard days. Today, with a rich culinary landscape full of vibrant colors and tastes, fish sauce still appears on every Vietnamese dining table, in the form of dipping sauces or soups. Over time, fish sauces in Vietnam have become a beloved, familiar taste, evoking warmth and nostalgia for the homeland.

Not stopping there, beneath the brown-red, golden, or deep purple hues of fish sauces lies a long story of the meticulousness and patience of local people. After many months of fermenting and through the delicate hands of artisans, fish sauces in Vietnam reach their full potential, developing a rich, deep flavor. Thus, it is no exaggeration to say that fish sauce has a “strange” yet deep-spiced taste that encapsulates the spirit and culture of Vietnam.

II. List of the TOP 10 famous fish sauces in Vietnam in different regions

As you travel through Vietnam, each type of Vietnamese fish sauce carries its own story from the region that created it.

1. Shrimp paste

Always at the top of the list of fish sauces in Vietnam that you must try, shrimp paste is not only a seasoning but also a symbol of Northern Vietnamese cuisine. The fishing villages along the coast here are famous for producing Vietnam’s best shrimp sauce. Made from fresh sea shrimp, mixed with salt, and naturally fermented from 6 months to a year, this fish sauce has a distinctive purple hue and an alluring, strong aroma.

Thanks to its unique and memorable taste, Cá Gỗ Vietnamese Restaurant has cleverly incorporated shrimp paste into its menu, enhancing the traditional flavors of the Northern meal platter. The crispy Garden Eggs, soaked in shrimp paste, perfectly combine with White Rice, Stir Fried Water Spinach, and Deep Fried Fish – creating a meal that’s not only delicious but also evokes warm memories of family dinners.

2. Fermented Fish Sauce

Made from anchovies or mackerel, fermented fish sauce has a strong, bold flavor that can captivate anyone who loves the salty taste of the sea. However, each region adds its own twist to the recipe, creating different variations of this sauce. While the Central region’s fermented fish sauce is known for its spicy kick, Phu Quoc fish sauce is lighter and more delicate, offering a refined culinary experience.

At Cá Gỗ Vietnamese Restaurant, fermented fish sauce is the soul of the famous “Roasted Pork Belly Roll” – a Central Vietnamese specialty. The sweet-salty-spicy combination of fermented fish sauce blends perfectly with crispy roasted pork, fresh vegetables, and soft rice paper, creating a down-to-earth, unforgettable dining experience.

3. Fermented Shrimp sauce

Among the familiar fish sauces in Vietnam, no kitchen in Central Vietnam is complete without the simple yet flavorful fermented shrimp sauce. Made from tiny shrimp that are salted and fermented until they turn a reddish-brown color. This sauce, especially Hue shrimp paste, has a unique taste: not too pungent but with a lingering sweet aftertaste.

For the people of Central Vietnam, fermented shrimp sauce is not just a seasoning but a memory – a memory of tough times when a simple dish of braised pork with shrimp paste would quietly fill the family table. Today, this sauce has become a signature dipping sauce, often paired with sour and sweet fruits like mango and guava, turning it into a beloved dessert for many.

4. Fermented sesarmidae sauce

A culinary gem of Northern Vietnam, fermented sesarmidae sauce has become a familiar dish on the tables of people from Thanh Ha, Hai Duong. Unlike other fish sauces made from sea fish, fermented sesarmidae sauce is made from sesarmid crabs found in rice fields and riverbanks. 

After a process of salting, mixing with rice bran, and sun-drying, the crab paste turns a rich golden-brown color and delivers a deep, savory flavor with a characteristic sweet aftertaste. Just a bowl of fermented sesarmidae sauce, with a squeeze of lime, is enough to elevate the taste of boiled water spinach and boiled pork, making every meal more flavorful and heartwarming.

5. Fermented clam worm sauce

When talking about clam worms, people often think of the delicious clam worm cake, but few know that fermented clam worm sauce is also a specialty of the Northern plains. Fermented clam worm sauce is unique because of its rare ingredient – the clam worm – which only appears for a short period, during certain flood seasons. When the waters rise, clam worms emerge from their burrows, and at this moment, people must quickly harvest them; otherwise, they will disappear until the next season.

Among the many fish sauces in Vietnam, people from Hai Duong and Hai Phong treasure fermented clam worm sauce not only because of its rarity but also due to its gentle fragrance and subtle, unique creamy flavor. Whether dipped with boiled meat, boiled vegetables, or simply poured over a bowl of hot rice, fermented clam worm sauce embraces the flavor of the homeland in every “tender” drop.

6. Sour shrimp paste

Bringing the poetic flavors of Hue to the collection of fish sauces in Vietnam, sour shrimp paste is made by fermenting fresh shrimp with galangal, garlic, and chili, resulting in a striking orange-red color and a refreshing sour taste with a sweet aftertaste. Not just a condiment, sour shrimp paste enhances the flavor of dishes like grilled pork rolls or Hue beef noodle soup, offering a refined, deep culinary experience that speaks to the essence of the ancient land.

At Cá Gỗ Vietnamese Restaurant, sour shrimp paste seeps into the tender slices of boiled pork, creating a savory, delicate Steamed Pork Belly dish. Paired with deep fried spring rolls, stir fried spinach with garlic, pickle,..the meal feels like a journey back to a warm, welcoming rural space.

7. Western fish sauce

In the watery landscapes of the Mekong Delta, known for its rivers and canals, the region is famous for being the birthplace of many fish sauces, enriching the diversity of fish sauce in Vietnam. From snakehead fish sauce, silver barb fish sauce, to mudfish sauce, each type is made through a long fermentation process, capturing the fresh, natural flavors of the fish along with the essence of the local environment.

More than just a condiment, these fish sauces have become the soul of simple, rustic meals, reflecting the free-spirited, straightforward lifestyle of the riverside people. Notably, Western fish sauce shines in the “lẩu mắm” – fish sauce hotpot – a perfect combination of fresh ingredients and distinctive flavors, widely regarded as the pinnacle of enjoying fish sauces from the southern region. 

8. Thai fish sauce

Thai fish sauce originated from the resourceful habits of the people of Chau Doc, An Giang. When there was an abundance of snakehead fish, they salted and fermented it, then mixed it with shredded green papaya, garlic, chili, and palm sugar to create this special sauce. This is why Thai fish sauce not only offers a strong flavor but also blends various ingredients to create an appealing, distinctly Southern flavor.

Among the fish sauces in Vietnam, Thai fish sauce is not only delicious but also encapsulates the hospitality of the people from the Mekong Delta. They often say, “When guests come to your house, it’s either tea or fish sauce,” which is why a plate of Thai fish sauce wrapped in fresh vegetables and served with soft rice noodles is the most heartfelt and warmest greeting.

9. Squid sauce

The sea also contributes to the collection of fish sauces in Vietnam with squid sauce – a deep, flavorful gift from the central coastal regions. Made from small squid, also known as mực cơm or mực sữa (baby squid), which are naturally soft and sweet, the locals ferment and salt them for several months to create a fish sauce with a shimmering golden-brown color, a salty taste, and a natural sweet aftertaste.

Although not as well-known as other fish sauces in Vietnam, squid sauce quietly encapsulates the flavors of the sun-soaked coastal waters, becoming an irreplaceable part of the family meals in the coastal areas of Quang Ngai, Binh Dinh, and Phu Yen. When enjoying it, the rich flavor of the sauce spreads across the taste buds like a warm embrace, taking visitors back to the warmth and familiarity of home after a long day of separation.

10. Fermented fish

Along the tranquil rivers that embrace rural villages, the northern plains of Vietnam are not only home to vast rice fields but also to a refined culinary tradition. Among the many fish sauces in Vietnam, fermented fish holds a unique place, deeply tied to the lives of the people living in the Red River Delta. Utilizing the abundant freshwater fish, the people of the North developed the technique of salting fish, then combining it with toasted rice bran to create a sauce with a mild, subtle taste – not as strong as shrimp paste or fermented fish sauce.

Over time, this dish has not only reflected the skill of the housewife but has become a symbol of the simplicity and authenticity of Northern Vietnamese culinary culture. Even today, despite the many changes in life, the people of the North still enjoy fermented fish with fresh vegetables and boiled pork on windy days – a way to reconnect with the flavors of home.

III. Enjoy pure Vietnamese cuisine from many regions at Ca Go restaurant

Vietnamese cuisine is not just about the combination of ingredients and spices; it is the story of its regions, its way of life, its style, and the soul of its people. Cá Gỗ Vietnamese Restaurant was established with the goal of faithfully recreating these essences, inviting guests to embark on a journey of discovering the deeply flavorful dishes that reflect the true identity of Vietnam.

Located in the heart of Da Nang, on the third floor of HAIAN Beach Hotel & Spa, Cá Gỗ Vietnamese Restaurant brings together the finest flavors from the three regions of Vietnam, where fish sauces in Vietnam “soak” in the soul of the homeland, blending delicately in every dish. From the thick shrimp paste that elevates the crispy eggplant on the Northern table to the fermented shrimp paste that embraces tender slices of boiled pork in the Central meal. Or the tangy mắm me fish sauce threading through every bite of Southern fish rolls.

At Cá Gỗ Vietnamese Restaurant, guests will not only dine but also immerse themselves in the rustic, tranquil atmosphere filled with bamboo, wood, and natural decor. Sitting in front of the vast sea view, every fragrance and aftertaste of the homeland gently wraps around, embracing the guests with warmth. It’s more than just a meal. it’s a moment where guests feel valued, understood. And when they leave, carry with them beautiful memories of Da Nang – a gentle, hospitable city brimming with the flavors of home.

IV. Conclusion

As the soul of Vietnamese cuisine, fish sauces in Vietnam do more than just add depth to the flavor. They carry the simplicity and warmth of the homeland in every dish. At Cá Gỗ Vietnamese Restaurant, guests have the opportunity to enjoy these special fish sauces, gently spread across traditional Vietnamese dishes, rich in flavor and love.

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Contact information: 

Cá Gỗ Vietnamese Restaurant – Homely Litting Dining 

Add: 3rd Floor, 278 Vo Nguyen Giap Street, Ngu Hanh Son District, Da Nang

Hotline: (+84) 236 2228 666 

Fanpage: https://www.facebook.com/cagorestaurantdn

Website: https://cago.haianbeachhotelspa.com